Try this Guajillo Red Sauce recipe, or contribute your own.
Suggest a better descriptionDate: Tue, 21 May 1996 14:45:39 +0100 From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) Remove stems and seeds of 4-5 guajillos and toast briefly. Soak in hot water. Blacken 4 medium tomatoes over gas or under a grill. Do not remove skin (it adds flavour.) Roast 5 garlic cloves, remove skin. Toast 1 tsp cumin in a dry skillet and grind. Put everything into a blender with a pinch of salt and some of the soaking liquid (or plain water if too bitter). Puree and use or bottle as required. Good with grilled chicken, pork, vegetables or scrambled eggs. Makes about 1 to 1-1/2 cups. From: "Cool Chile Co. - Dried Chiles List" CHILE-HEADS DIGEST V2 #326 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (1994g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 395 | ||
Calories from Fat: 41 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 105.9mg | 4 % | |
Potassium 4798.3mg | 126 % | |
Total Carbohydrate 85.4g | 25 % | |
Dietary Fiber 24.7g | 99 % | |
Sugars, other 60.8g | ||
Protein 19.1g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 395
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